Posted by, Taylor on August 13, 2018

Do you love bacon? What about cheese? What if I told you that you could lose weight and inches off your waste all while eating your favorite foods? Would you believe me? You’d probably be a little skeptical, I was too… but then I discovered the Ketogenic Diet. For those of you who are unfamiliar with this phenomenon, it’s basically a diet consisting of low carbs and high fats. I know it doesn’t make much sense to eat a diet full of fatty foods and expect to lose bodyfat, but the results are truly astounding. This is because our bodies are meant to do this naturally. Years of high carb snacks have conditioned us to rely on carbs for energy and store whatever we don’t use as fat. The keto diet essentially starves the body of carbs, forcing it to look elsewhere for an energy source to burn…fat.  This process is known as Ketosis (Keto). The theory is that once you train your body to do this, you will start to burn and store energy more efficiently allowing you to get rid of all the excess poundage you’ve been carrying around.   

I started Keto two weeks ago and so far, I’ve lost about 8 pounds! I honestly couldn’t believe my eyes when I looked at the scale. I’ve been eating things like eggs and bacon for breakfast, turkey and cheddar lettuce wraps (with more bacon, shah!) for lunch, and chicken in a creamy lemon garlic butter sauce served with steamed asparagus for dinner. My snacks typically consist of things like string cheese, berries, nuts, a tablespoon of peanut butter and these little secrets called…FAT BOMBS (we’ll get to those). I honestly barely even miss the carbs!

Exchanging those carbs for fats might sound like an easy trade, but for this process to truly work you need to be strict. This means cleaning out all the breads, pastas, chips, cakes, and other delicious carb laden desserts from your pantry. As much as you might crave a cookie, or a bowl of ice cream just remember that it could potentially throw you out of Ketosis and once that happens, you’re right back to storing that food as poundage. Not to worry though, I’m here to tell you all about the plethora of deliciously healthy substitutes that will leave you barely missing the old stuff!

This sudden decrease in carbs and increase in fats might leave your body feeling a little lethargic. If you are like me and you are combining this diet with a bunch of new exercises you may also be experiencing some resulting fatigue and muscle soreness. A huge key to sustaining this diet is being prepared with alternatives when your mind and body are week and cravings occur. One of these alternatives are affectionately known as, Fat Bombs. Trust me when I tell you that they are much more satisfying than the name entails. If you were looking for a way to up your energy levels while simultaneously satisfying your sweet tooth, look no further. Base ingredients consisting of cream cheese, grass fed butter, coconut oil, vanilla, (and sweetener if you choose). I’ve been experimenting with several different flavor combinations and so far, my favorite has got to be raspberry cheesecake. Oh man, let me tell you… once you pop these babies into your mouth you won’t be disappointed!

My fat bomb recipe (see below) includes another special ingredient that I’m particularly fond of, CBD. Known widely for its pain-relieving properties, one of my favorite times to snack on these are before or after the gym to combat muscle soreness and fatigue. This recipe contains approximately 125mg of CBD so it’s a perfect way to add it to your regiment. This combination of sweet, sustainable relief has left my body feeling great these days! If you decide to take the plunge and join the Keto community these little treats might just save your life.



Raspberry Cheesecake Fat Bombs:

6 oz. Cream Cheese (room temp)

3 tbs. Grass-Fed Butter (room temp)

1 tbs. 250mg New World CBD Tincture - Berry

2 tbs. Swerve Sweetener

1 tsp. Vanilla

½ cup Pureed Fresh Raspberries

Instructions:

1. Let the cream cheese, raspberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe.

2. Puree the raspberries using a small blender or food processor. Alternatively, you can mash them by hand.

3. In a bowl, combine pureed raspberries, sweetener, and vanilla, stirring until well-mixed.

4. In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.

5. Add butter, CBD and cream cheese to the bowl with the raspberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.

6. Pour mixture into a piping bag and pipe into silicone molds.

7. Freeze for about an hour (until firm) and enjoy!

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